Thai coconut rice with seafood
Low Fat No Fat Asian Cooking
Thai coconut rice with seafood


2½ cups (625 ml) salt-reduced fish stock
1 cup (200 g) jasmine rice (Thai fragrant rice
)1 tablespoon sunflower oil
1 clove garlic, finely chopped
1 tablespoon grated fresh ginger
5 spring onions (scallions), thinly sliced
4 cups (250 g) small broccoli florets
12 raw tiger prawns (uncooked large shrimp), peeled and deveined
freshly squeezed juice of 1 lime
1 teaspoon fish sauce
3 tablespoons chopped fresh coriander (cilantro) leaves
⅓ cup (80 ml) low-fat coconut milk
lime wedges, to serve
curls of toasted fresh coconut (optional), to serve


  1. Put the stock in a large saucepan and bring to the boil.
  2. Add the rice, reduce the heat to low, cover, and simmer for 10–12 minutes, or until all the liquid has been absorbed and the rice is just tender.
  3. Meanwhile, heat the oil in a wok or large non-stick frying pan over medium-high heat.
  4. Add the garlic, ginger and spring onions, and stir-fry for 1 minute.
  5. Add the broccoli and stir-fry for a further 2 minutes, or until just tender.
  6. Add the prawns to the pan and stir-fry for 2–3 minutes, or until the prawns start to turn pink.
  7. Add the lime juice and fish sauce and stir-fry for 30 seconds, then add the coriander and season with salt and black pepper to taste.
  8. Add the coconut milk to the rice and mix well to combine.
  9. Divide the rice among serving bowls, top with the stir-fried prawns and garnish with curls of coconut, if using, and lime wedges.
  10. Serve immediately.

Each serving provides1597 kJ, 382 kcal, 20 g protein, 13 g fat (5 g saturated fat), 45 g carbohydrate (3 g sugars), 2 g fibre, 660 mg sodium.

Serves 4
Preparation: 15 minutes
Cooking: 16–18 minutes



Low Fat No Fat Asian Cooking

is out now. It’s the tastiest way to help you lose weight, improve your health and feel more energetic. Available from Reader’s Digest.

Find out more...

Never miss a deal again - sign up now!

Connect with us: